If you’re craving a comforting dish that combines tender chicken, crispy roasted potatoes, and a luscious sauce, you’ve just found your new favorite. This Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe brings together the rich flavors of garlic, mushrooms, and Parmesan in a velvety Alfredo sauce, perfectly draped over juicy seared chicken and golden baby potatoes. It’s a one-pan delight that feels fancy yet is incredibly simple to make, guaranteed to impress family and friends around your dinner table.
Ingredients You’ll Need
Everything that goes into this dish is surprisingly straightforward, yet each ingredient plays a starring role in creating those irresistible textures and layers of flavor. From the earthy mushrooms to the luscious Parmesan cream, these essentials make this recipe shine.
- 2 large chicken breasts: Provide a juicy and satisfying protein base that soaks up the creamy sauce beautifully.
- 1.5 lbs baby potatoes, halved: Roasting these brings out their natural sweetness and gives a crispy contrast to the creamy sauce.
- 1 cup mushrooms, sliced: Adds earthy depth and a tender bite that complements the chicken perfectly.
- 4 cloves garlic, minced: Infuses the dish with a fragrant punch that elevates the Alfredo sauce.
- 1 cup heavy cream: The cornerstone of the rich, velvety Alfredo sauce.
- 3/4 cup grated Parmesan cheese: Melts into the cream to create that signature cheesy, savory flavor.
- 2 tablespoons butter: Brings richness and helps soften the mushrooms while melding the sauce ingredients.
- 2 tablespoons olive oil: Used for roasting potatoes and searing chicken to golden perfection.
- 2 tablespoons basil pesto: Adds a fresh, herbaceous twist that brightens the creamy sauce.
- Salt and pepper, to taste: Essential for seasoning every element to enhance all those delicious flavors.
How to Make Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe
Step 1: Roast the Baby Potatoes
Start by preheating your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper to ensure they roast up crispy and flavorful. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through so they develop that perfect golden crust on all sides.
Step 2: Sear the Chicken Breasts
While the potatoes roast, season the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat with a little olive oil, then sear the chicken for 5 to 6 minutes on each side until beautifully browned and cooked through. This step locks in those juices and adds a lovely caramelized flavor. Once done, set the chicken aside on a plate.
Step 3: Sauté Mushrooms and Garlic
In the same skillet, melt the butter, letting it coat the pan with its flavorful richness. Add the sliced mushrooms and cook them for 6 to 8 minutes until they’re tender and slightly browned. Next, stir in the minced garlic and cook for just one minute to release that heavenly aroma without burning it.
Step 4: Create the Creamy Alfredo Sauce
Pour the heavy cream into the skillet and stir in the grated Parmesan cheese. Allow this luscious mixture to simmer gently for about 5 minutes, letting it thicken into a perfectly smooth sauce that will cling to the chicken and potatoes.
Step 5: Add the Basil Pesto and Season
Swirl in the basil pesto, which adds a burst of fresh, herbaceous notes to balance the richness. Taste your sauce and season with salt and pepper as needed to make every bite sing with flavor.
Step 6: Combine and Simmer
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top and let everything simmer together for 2 to 3 minutes to meld all the flavors. Serve the chicken smothered in sauce atop the roasted baby potatoes for a meal that’s pure comfort on a plate.
How to Serve Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe
Garnishes
Fresh herbs like chopped parsley or basil leaves add a lovely pop of color and a hint of brightness against the creamy sauce. A light sprinkle of extra Parmesan can enhance the cheesy goodness. For a bit of crunch, consider a drizzle of toasted pine nuts or a scattering of crispy fried garlic slices.
Side Dishes
This dish is substantial on its own, but if you want to round out the meal, a simple green salad with a tangy vinaigrette complements the richness beautifully. Steamed or roasted green vegetables such as asparagus, broccoli, or green beans bring a fresh contrast and keep the plate balanced.
Creative Ways to Present
For a special occasion, plate the chicken and potatoes on large white dishes to let the creamy sauce stand out. You can also serve it family-style in a rustic cast iron skillet straight from stove to table, inviting everyone to dive in together. Adding a colorful side of roasted cherry tomatoes or bell peppers boosts the visual appeal and flavor dimension.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making for an even tastier lunch or dinner the next day.
Freezing
If you want to save some for later, this dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Keep in mind that the texture of the potatoes might change slightly upon thawing, but the creamy sauce and chicken stay delicious.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent the sauce from sticking or separating. You can add a splash of cream or milk if the sauce feels too thick. Microwaving works well too; cover the container loosely and heat in short bursts, stirring in between.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! Cremini, button, or even shiitake mushrooms work wonderfully. Each variety brings a slightly different flavor profile, but all will complement the creamy garlic Alfredo sauce beautifully.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free alternative, and use dairy-free Parmesan-style cheese. The flavor will be a bit different but still delicious.
How can I tell when the chicken is cooked through?
Use a meat thermometer and look for an internal temperature of 165°F (75°C). The chicken should also feel firm to the touch without any pink in the center when sliced.
Can I prepare the sauce in advance?
You can make the Alfredo sauce up to a day ahead and store it in the fridge. Reheat gently before combining with freshly cooked chicken and potatoes to keep the sauce silky and smooth.
What’s the best way to get crispy potatoes?
Make sure to toss the potatoes evenly with enough olive oil and roast them on a preheated baking sheet in a single layer without overcrowding. Flipping them halfway through ensures they brown evenly and get crispy on all sides.
Final Thoughts
This Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe is one of those dishes that feels like a warm hug on a plate. It’s elegant enough for a dinner party but easy enough for a weeknight feast, delivering comfort and satisfaction in every bite. Don’t wait to try making this at home—it’s sure to become one of your go-to crowd-pleasers!
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Creamy Garlic Mushroom Alfredo Chicken & Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
This Creamy Garlic Mushroom Alfredo Chicken & Potatoes recipe combines tender seared chicken breasts with a rich and velvety garlic mushroom Alfredo sauce. Served atop crispy roasted baby potatoes, this dish is a comforting and flavorful one-pan meal perfect for a satisfying dinner.
Ingredients
Chicken & Potatoes
- 2 large chicken breasts
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
Sauce
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons basil pesto
Instructions
- Roast Potatoes: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- Sear Chicken: Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, melt the butter. Add the sliced mushrooms and sauté for 6-8 minutes until tender and lightly browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Alfredo Sauce: Pour in the heavy cream and stir in the grated Parmesan cheese. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Finish Sauce: Stir in the basil pesto and adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return the seared chicken breasts to the skillet, spoon the creamy sauce over the chicken, and let it simmer for 2-3 minutes to meld the flavors. Serve the chicken and sauce over the roasted baby potatoes.
Notes
- You can use cremini or white button mushrooms as preferred.
- For extra flavor, garnish with fresh basil or parsley before serving.
- Use freshly grated Parmesan for the best taste and melting quality.
- To make the dish lighter, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.
- Make sure chicken is cooked through (internal temperature 165°F) before serving.
